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Spaghetti squash gratin with tomato sauce https://www.metro.ca/userfiles/image/recipes/Gratin-courge-spaghetti-sauce-tomate-4771.jpg PT10M PT30M PT40M
Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.When cooked, remove the flesh with a fork.In a bowl, place the cooked flesh and keep the squash shell.In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.Put the flesh back into the shell and cover with tomato sauce.Tomato sauceIn a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.
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0.500 spaghetti squash 1 tsp. (15 mL) butter 1 tsp. (15 mL) olive oil 2 tsp. (30 mL) chopped shallot 1 garlic clove,chopped 1 fresh tarragon sprig, chopped tomato sauce 2 tsp. (30 mL) olive oil 0.500 onion, chopped 960 ml Tomato 2 garlic cloves, chopped 2 tsp. (10 mL) oregano 2 dried basil 2 tsp. (10 mL) sugar 1 tsp. (15 mL) cornstarch 3 tsp. (45 mL) water Salt and pepper to taste sufficient quantity, grated Parmesan
Spaghetti squash gratin with tomato sauce

Spaghetti squash gratin with tomato sauce

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  • Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.500
    spaghetti squash
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 1 tsp.
    (15 mL)
    butter
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    GAY LEA SPREADABLES BUTTER

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    227 g SELECTED VARIETIES


  • 1 tsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 2 tsp.
    (30 mL)
    chopped shallot
  • 1
    garlic clove,chopped
  • 1
    fresh tarragon sprig, chopped

  • tomato sauce
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    UNICO TOMATO PASTE

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    156 ml SELECTED VARIETIES


  • 2 tsp.
    (30 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 0.500
    onion, chopped
  • 960 ml
    Tomato
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 2
    garlic cloves, chopped
  • 2 tsp.
    (10 mL)
    oregano
  • 2
    dried basil
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    9"


  • 2 tsp.
    (10 mL)
    sugar
  • 1 tsp.
    (15 mL)
    cornstarch
  • 3 tsp.
    (45 mL)
    water

  • Salt and pepper to taste

  • sufficient quantity, grated Parmesan
Imprimer ma sélection

Preparation

Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.

Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.

When cooked, remove the flesh with a fork.

In a bowl, place the cooked flesh and keep the squash shell.

In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.

Put the flesh back into the shell and cover with tomato sauce.

Tomato sauce

In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.

Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.

Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.

Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.

Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.

Source : Metro

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Gluten-free recipes

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